I grew up in agriculture, surrounded by fields of wheat, lentils, garbanzo beans, hay and alfalfa. Lentils were not some trendy little ingredient that suddenly appeared in a fancy grocery-store aisle. They were one of the crops growing all around us, and they earned their place in the kitchen because they were inexpensive, filling and easy to keep in the pantry.
This pulled pork and lentil soup is exactly the kind of meal I appreciate during the colder months. It uses leftover pork, a pot of good stock and basic vegetables to make a thick, hearty supper that will feed a family without requiring another trip to the grocery store.
This is the kind of soup that eats like a meal, with enough pork and lentils to fill a bowl and keep everyone fed.
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A Practical Way to Use Leftover Pulled Pork
Pulled pork is one of those foods I prefer to cook once and use several times. If I am already running a slow cooker for most of the day, I want more than one supper to show for it.
A large pork roast can become pulled pork sandwiches the first night, enchiladas or tacos later in the week, and this soup with very little additional work. Divide the shredded meat into meal-sized portions while it is still fresh, then refrigerate what you will use soon and freeze the rest.
Save the cooking liquid too. Once the excess fat is removed, that broth carries more flavor than anything you are going to pour from a cardboard box. Around here, broth is not a by-product. It is the beginning of another meal.
If you want to keep broth ready on the pantry shelf, my guide to pressure canning homemade bone broth explains how I prepare and preserve it.
Ingredients
Method
- In a cast iron pot, over medium heat, saute celery, onion, carrots & pepper in the bacon fat. Once the onion becomes translucent, add the garlic.
- When the celery and carrots become soft, add in the remainder of the ingredients, cover and allow soup to simmer and stir frequently for 2 hours or until the lentil become soft and the soup has thickened. I prefer mine a bit al dente, as they will continue to soften, especially with any reheating.
Notes
Why Pork and Lentils Work So Well Together
Lentils have an earthy flavor that stands up well to rich pork and smoky seasonings. As they cook, they absorb the pork stock and release enough starch to thicken the soup without flour, cornstarch or cream.
The onions, carrots, celery and garlic give the broth a proper savory base. Bacon fat adds another layer of flavor, while smoked paprika picks up the smokiness in the pulled pork.
This recipe lands somewhere between soup and stew, especially after it has rested. I consider that a benefit. Thin soup has never done much to impress a hungry family after chores.
What Kind of Lentils Should You Use?
Use whole brown or green lentils for this recipe. They soften as they cook but are more likely to hold their shape than red or yellow lentils.
Red lentils break down quickly and will change both the texture and cooking time. They are useful for smooth soups and curries, but they are not my first choice here.
Lentils do not require soaking. Pour them into a shallow bowl or across a baking sheet, look for any small stones or field debris, then rinse them under cool water before adding them to the pot. Lentils may be humble, but nobody wants a surprise rock in supper.
Building Flavor From the Beginning
Start by cooking the celery, onion, grated carrots and pepper in bacon fat. A large enameled cast-iron Dutch oven works especially well because it holds steady heat and gives the soup plenty of room to simmer.
Do not add the garlic at the beginning. Garlic can turn bitter if it cooks too long in hot fat, so wait until the onion is translucent and the other vegetables have begun to soften.
Once the garlic is fragrant, add the stock, lentils, bay leaf, pulled pork and seasonings. Bring the pot to a gentle simmer rather than a hard boil. Stir it regularly, especially as the lentils soften and the soup begins to thicken near the bottom of the pot.
Getting the Consistency Right
Lentils continue absorbing liquid as they cook and while the soup rests. The batch that looked perfect when you turned off the burner may be considerably thicker by lunchtime tomorrow.
If the soup becomes thicker than you like, stir in additional pork stock or broth while reheating. Add it gradually so you do not turn a hearty soup into pork-flavored water.
If the soup seems too thin near the end of cooking, remove the lid and let it simmer uncovered. Give it time before making large adjustments. Lentils are patient little things, and they will keep thickening after you think they are finished.
Making the Pulled Pork Ahead of Time
The original recipe tip uses a seven- to eight-pound pork roast cooked with cumin, brown sugar, pepper, paprika, garlic and water. That gives you seasoned meat along with cooking liquid for the soup.
Cook the roast in a large slow cooker until it pulls apart easily, then shred it and divide the meat into portions. Freeze it in sturdy Souper cubes or freezer-safe containers, label each package and save the broth separately.
One afternoon of cooking gives you the beginning of several meals, which is how I prefer to work in the kitchen. I have enough daily chores without cooking every supper as though it is an entirely new event.
What to Serve With Pulled Pork and Lentil Soup
This soup is filling enough to stand on its own, but warm bread is never a bad decision. Serve it with homemade whole-wheat sandwich bread, cornbread or thick slices of sourdough with butter.
A sharp green salad or a jar of pickled vegetables adds a little acidity beside the rich pork. If you are feeding especially hungry people, add a baked potato and call the matter settled.
For more cold-weather meals, try my creamy carrot ginger soup or roasted pumpkin soup with garlic sage butter. Both are practical ways to turn vegetables and pantry staples into a real supper.
Storing and Reheating Leftovers
Reheat it gently on the stovetop, stirring frequently and adding more broth as needed.
This soup also freezes well. Let it cool, divide it into meal-sized portions and leave enough room in each container for expansion. Thaw it in the refrigerator before reheating. The lentils will be softer after freezing, but the flavor will still be good.
Frequently Asked Questions
Do lentils need to be soaked before making soup?
No. Sort through the lentils, rinse them well and add them directly to the soup.
Can I use red lentils?
You can, but they break down much faster than brown or green lentils and will produce a softer, smoother soup. They are not the best choice if you want the lentils to retain some texture.
Can I use store-bought pulled pork?
Yes, but watch the flavor and salt. Pulled pork coated in sweet barbecue sauce will create a very different soup. Plain or lightly seasoned pulled pork is the better choice.
Why did my lentil soup become so thick overnight?
The lentils continued absorbing broth as the soup cooled. Stir in additional stock or water while reheating until the soup returns to the consistency you prefer.
Can pulled pork and lentil soup be frozen?
Yes. Freeze cooled soup in meal-sized portions. Thaw it in the refrigerator and add a little broth during reheating if it has become too thick.
Looks like a great recipe! I am trying to add more lentils to my diet. Thanks also for sharing the stories about your dad – those are good memories!